Croissant Pinwheel Eggs Benedict

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Notes, Tips & Suggestions 

Tip: Substitute your favorite instant hollandaise sauce base for sauce recipe.
Source
General Mills


Ingredients

  • 1 teaspoon vinegar
  • 4 eggs
  • 4 thin slices Canadian bacon
  • 4 Croissant Pinwheels
  • 3 egg yolks
  • 1 tablespoon hot water
  • 1 tablespoon lemon juice
  • 1 stick unsalted butter, melted and hot
  • Salt and pepper to taste
  • Paprika
  • Chopped fresh parsley

Preparation 

    1. In 10-inch skillet, heat 2 inches water and the vinegar to boiling; reduce to simmering.
    2. Break cold eggs, one at a time, into custard cup or saucer.
    3. Holding dish close to water's surface, carefully slip eggs into water.
    4. Cook 3 to 5 minutes or until whites and yolks are firm, not runny.
    5. Remove eggs with slotted spoon and drain on paper towel.
    6. In 10-inch nonstick skillet, heat Canadian bacon until warm.
    7. Using serrated bread knife, carefully split Croissant Pinwheels; brush cut sides with melted butter. In same nonstick skillet, toast cut sides of Pinwheels over medium-high heat until golden brown.
    8. To make sauce, place egg yolks, hot water and lemon juice in blender. Cover and blend 1 minute. With blender running, pour hot melted butter through hole of blender cover. Season with salt and pepper; keep warm.
    9. Top half of each toasted Pinwheel with 1 slice Canadian bacon and 1 poached egg. Pour warm sauce over each; top each with remaining half of Pinwheel. Garnish with paprika and chopped parsley. Serve immediately.

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